Porridge

Name: Porridge
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Cuisine: Scotland / Northern Europe
Ingredients: 100 g (1 cup + 2 tbsp) rolled oats, old-fashioned, not instant; 300 ml (1¼ cups) water; 300 ml (1¼ cups) whole milk, or more water, or plant milk; 1 pinch fine sea salt, about 1 g; brown sugar, honey or maple syrup; fresh berries or sliced banana; a pat of butter or a splash of cold cream; toasted nuts or seeds

Creamy, well-salted oatmeal with endless toppings

Serves: 2
Hands-on: 10 min
Total: 12 min
Level: Easy

A good bowl of porridge is creamy, not gluey, and seasoned so it tastes of toasted oats rather than wallpaper paste. A pinch of salt and a few minutes of stirring are all it takes.

Ingredients

100 grolled oats (1 cup + 2 tbsp)old-fashioned, not instant
300 mlwater (1¼ cups)
300 mlwhole milk (1¼ cups)or more water, or plant milk
1 pinchfine sea saltabout 1 g

To serve (choose)

brown sugar, honey or maple syrup
fresh berries or sliced banana
a pat of butter or a splash of cold cream
toasted nuts or seeds

Diet: Vegetarian
Allergens: gluten, milk
Origin: Scotland / Northern Europe

Method

Put the oats in a dry saucepan over medium heat and toast them, stirring, until they smell nutty and look slightly darker, 2–3 minutes. This step is optional but worth it.
Add the water, milk and salt, and bring to a simmer, stirring.
Lower the heat and simmer gently, stirring often, until the porridge is thick and creamy and the oats are soft, 5–7 minutes. 6 min
Take off the heat and let it stand 1 minute; it will thicken further. Add a splash of milk if you like it looser.
Spoon into bowls and add your toppings.

Why it works

Stirring rubs starch from the surface of the oats into the liquid, which thickens it into a creamy porridge. A mix of milk and water gives richness without making the porridge heavy or prone to scorching. Salt doesn't make porridge taste salty: it suppresses bitterness and makes the oats taste sweeter and more toasty.

Common mistakes

Skipping the salt: flat-tasting porridge.
High heat: it catches on the bottom and boils over. Keep it at a gentle simmer.

Variations

Steel-cut oats: Use 100 g steel-cut oats with 750 ml liquid; simmer 25–30 minutes, stirring now and then. Or soak overnight to cut the time in half.
Nordic rye-and-oat: Use half rye flakes; serve with lingonberry jam or apple compote (Yogurt with Fruit Compote).

Make ahead and storage

Leftover porridge keeps 3 days in the fridge; reheat with a splash of milk.

Notes

Oats are naturally gluten-free but often contaminated with wheat in processing; buy certified gluten-free oats if needed.